Baked Creamed Cauliflower

Recipe Ingredients

1		Cauliflower
		Salt - as needed
1 tablespoon	15ml	Butter
1		Garlic clove - minced
1 1/2 cups	355ml	Nonfat milk
3 tablespoons	45ml	Flour
1/2 cup	118ml	Low-fat sour cream
1 tablespoon	15ml	Minced dill
1/8 teaspoon	0.6ml	Freshly-ground white pepper
1 cup	146g / 5.1oz	Fresh bread crumbs
1 tablespoon	15ml	Chopped fresh parsley

Recipe Instructions

Remove leaves from cauliflower; break into large florets. Cook in boiling salted water until tender, 15 to 20 minutes. Drain in colander, reserving 1/2 cup liquid from cooking cauliflower.

Melt 1 teaspoon butter in small saucepan. Add garlic and saute over medium-low heat, stirring, about 1 minute. Stir in milk and reserved liquid from cooking cauliflower; heat to simmering. Blend together flour and sour cream until smooth. Stir into milk mixture. Bring to boil over medium-high heat, stirring constantly with whisk. Reduce heat to medium-low and simmer until thickened, 1 to 2 minutes. Stir in dill, 1/2 teaspoon salt and white pepper.

Pour half of sauce into 10- by 1 1/2-inch round baking dish. Arrange cooked cauliflower in single layer evenly on top. Pour remaining sauce over cauliflower to cover evenly.

Melt remaining butter in small skillet over low heat. Add bread crumbs and 1/8 teaspoon salt. Stir to coat crumbs evenly with butter. Cook and stir 1 to 2 minutes to lightly toast crumbs. Spoon crumbs evenly over top of cauliflower in dish. Bake at 375 degrees until casserole is bubbly and crumbs browned, about 30 minutes. Sprinkle with parsley before serving.

Source:
"The Los Angeles Times, 12-19-1999"

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